Turkish cuisine · Desserts & Sweets

Chicken Breast Pudding

Famous palace pudding of milk and rice flour with finely shredded chicken breast, dusted with cinnamon.

Ingredients · for 6 servings

• 200 g chicken breast fillets
• 1.2 l whole milk
• 60 g rice flour
• 40 g cornstarch
• 200 g sugar
• 1 tsp cinnamon
• 20 g butter

Instructions

1. Gently simmer the chicken breast in plenty of water for 25 min., remove, let cool and rinse thoroughly three times in cold water until the water stays clear and no meaty smell remains.
2. Pull the meat with your fingers along the grain into hair-thin, wispy threads and soak these in 200 ml cold milk – only this way does the meat later disappear completely into the cream.
3. Whisk the rice flour and cornstarch with a further 300 ml cold milk until lump-free.
4. Bring the remaining milk to a boil with the sugar, pour in the starch mixture while stirring and stir over medium heat for 12–15 min. until the mixture turns thick and glossy and falls heavily from the spoon.
5. Stir in the drained meat threads, beat vigorously for a further 5 min. until fully distributed, then fold in the butter and pour the cream into a shallow dish.
6. Chill for at least 5 hrs., cut into rectangles, roll up and serve generously dusted with cinnamon.